Our black diamonds of the kitchen are emerging from Australian soil - it's truffle season 2019.

Can you see the love, skill, preparation, knowledge, patience, blood, sweat and tears in this glorious Tasmanian truffle? It was produced by our Tasmanian partners, Eriks and Christine Muske.

For the eater, good quality black truffles, well understood by the cook, are so easy to eat. Rest assured they are not easy to produce. This black diamond represents hours of seriously hard work; an investment of intellectual, physical and material resources, often in tough, cold conditions; painstaking management to get the truffles to this mature stage; careful extraction from the earth, cleaning, grading, trimming, packing - plenty of elbow grease!

One of Mother Nature's most delicious edible delights. 


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